Ingredients
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1 1/2 cups cooked chickpeas, rinsed and drained cooked chickpeas1 1/2 cups cooked chickpeas, rinsed and drained
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1 cup fresh bok choy, finely chopped bok choy1 cup fresh bok choy, finely chopped
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1/2 cup shiitake mushrooms, finely diced shiitake mushrooms1/2 cup shiitake mushrooms, finely diced
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3 green onions, thinly sliced green onions3 green onions, thinly sliced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon ginger, grated ginger1 tablespoon ginger, grated
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1 tablespoon tamari or low-sodium soy sauce (gluten-free if needed) tamari1 tablespoon tamari or low-sodium soy sauce (gluten-free if needed)
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1 tablespoon toasted sesame oil toasted sesame oil1 tablespoon toasted sesame oil
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1 tablespoon ground flaxseed ground flaxseed1 tablespoon ground flaxseed
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2 tablespoons water water2 tablespoons water
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1/3 cup gluten-free breadcrumbs or oat flour gluten-free breadcrumbs1/3 cup gluten-free breadcrumbs or oat flour
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1 teaspoon Sichuan peppercorns, crushed sichuan peppercorns1 teaspoon Sichuan peppercorns, crushed
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1/2 teaspoon Chinese five-spice powder chinese five-spice powder1/2 teaspoon Chinese five-spice powder
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1/2 teaspoon chili flakes (adjust to taste) chili flakes1/2 teaspoon chili flakes (adjust to taste)
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Salt and black pepper to taste saltSalt and black pepper to taste
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For the Chili-Garlic Slaw: garlicFor the Chili-Garlic Slaw:
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1 cup red cabbage, shredded red cabbage1 cup red cabbage, shredded
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1 small carrot, julienned carrot1 small carrot, julienned
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2 tablespoons rice vinegar rice vinegar2 tablespoons rice vinegar
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1 teaspoon maple syrup maple syrup1 teaspoon maple syrup
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1 clove garlic, minced garlic1 clove garlic, minced
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1/2 teaspoon chili oil (optional) chili oil1/2 teaspoon chili oil (optional)
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Pinch of salt saltPinch of salt
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2 tablespoons hoisin sauce (store-bought or homemade vegan) hoisin sauce2 tablespoons hoisin sauce (store-bought or homemade vegan)
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1 tablespoon tahini tahini1 tablespoon tahini
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1 teaspoon rice vinegar rice vinegar1 teaspoon rice vinegar
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Gluten-free burger buns or lettuce wraps, for serving burger bunsGluten-free burger buns or lettuce wraps, for serving
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Fresh cilantro and cucumber slices, for garnish cilantroFresh cilantro and cucumber slices, for garnish
Directions
Prepare the burger patties by sautéing aromatics and vegetables, mixing with chickpeas and spices, shaping, and pan-searing. Assemble your burger with vibrant slaw, fresh garnishes, and a savory sauce for a delicious Chinese-inspired vegan meal. For a soy-free version, substitute tamari with coconut aminos and ensure your hoisin sauce is soy-free. For less spice, reduce chili flakes and omit chili oil from the slaw.
Steps
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1
Done
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In a small bowl, combine ground flaxseed and water to make a flax 'egg.' Set aside for 5 minutes to thicken. |
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2
Done
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In a skillet, heat sesame oil over medium heat. Add garlic, ginger, and green onions. Sauté for 1-2 minutes until fragrant. |
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3
Done
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Add shiitake mushrooms and bok choy. Cook for another 3-4 minutes until softened. Remove from heat and allow to cool slightly. |
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4
Done
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In a food processor, pulse chickpeas until broken down but not pureed. Transfer to a large mixing bowl. |
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5
Done
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Add the sautéed vegetables, flax 'egg,' tamari, crushed Sichuan peppercorns, five-spice powder, chili flakes, breadcrumbs (or oat flour), salt, and pepper. Mix until the mixture comes together and holds its shape. If too wet, add more breadcrumbs or oat flour. |
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6
Done
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Form the mixture into 4 burger patties. Place on a parchment-lined tray. |
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7
Done
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Chill the patties in the fridge for 15 minutes (optional but recommended for easier handling). |
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8
Done
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Meanwhile, prepare the chili-garlic slaw: Combine red cabbage, carrot, rice vinegar, maple syrup, minced garlic, chili oil, and salt in a bowl. Toss well and set aside. |
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9
Done
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For the sauce, whisk together hoisin sauce, tahini, and rice vinegar until smooth. |
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10
Done
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Heat a non-stick skillet over medium heat. Cook burgers for 4-5 minutes on each side, until golden and heated through. |
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11
Done
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Assemble burgers: Place patties on buns or lettuce wraps, top with chili-garlic slaw, cucumber slices, fresh cilantro, and a drizzle of hoisin-tahini sauce. Serve immediately. |
